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2 Tbsp. butter 4 c. butternut squash 1 large onion, chopped 1 large apple, peeled, cored, and chopped 1/4 tsp. pumpkin pie spice or cinnamon 1 tsp. salt 1/4 tsp. pepper 3 c. chicken broth 2 bay leaves 1/4 c. half-and-half Place butter, squash, apple, and onion into a pot. Cook, uncovered, for 10 minutes or until squash is slightly brown. Stir in pumpkin pie spice, salt, and pepper. Add broth and bay leaves. Cook on high in slow cooker for 1-2 hours. Remove and discard bay leaves. Puree soup in an immersion or upright blender. Add half-and-half. Cook 5 more minutes or until hot and serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |